| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Ethiopian |
Mixes and s, Mid-east |
1 |
Servings |
INGREDIENTS
| 6 |
|
Long peppers |
| 3 |
tb |
Black pepper |
| 3 |
tb |
Whole cloves |
| 1 |
|
Long nutmeg |
|
|
A pinch of turmeric |
INSTRUCTIONS
A wat is a traditional Ethiopian stew, spiced either with Berbere or this
simpler blend of spices. The recipe below is taken from A Safari of African
Cooking by Bill Odarty.
Roast spices over a low flame. Pound them in order to break up big pieces.
Place a pinch of turmeric on the grinding stone and grind until a yellow
coating of turmeric is spread over the working surface. Grind all the other
spices together on the yellow grinding stone. These spices are added to the
wat towards the end of cooking.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632
by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97
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